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Whether you make Jamaican Food for pleasure, for your job, or just the occasional one-off for Christmas Day, The “Jamaica Cooking” book can help you with Jamaican Food ideas, recipes, suppliers, news, and more.

Sales have been slowing at national restaurant chains like Red Lobster, TGI Fridays, and the Cheesecake Factory recently due to the increase in gas prices.

To make matters worse, more and more people are discovering that they can save money by making their favorite restaurant dishes at home following the step by step instructions of Master Chef Ron Douglas.

The so called "secret recipes" of these billion dollar restaurants have now been exposed and shared with the world in the cooking instructional guide "America's Restaurant Recipes.".

Douglas is facing major pressure to take down his site and discontinue all sales of his secret recipe cookbooks. But he continues to thumb his nose at the greedy restaurant executives in support of the budget constrained home cook.

Anyone looking to duplicate their favorite restaurant recipes should pick up "America's Restaurant Recipes" now before it's forced off the market.

Finally you can:

Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!.

Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.

Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!

Uncover the cooking techniques used by world class chefs from famous restaurants.

Discover the secrets to making your favorite restaurant recipes at home.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared â€śAmericaâ€™s next great cooking teacherâ€ť by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elementsâ€”Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of foodâ€”and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Saminâ€™s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipesâ€”and dozens of variationsâ€”to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook youâ€™ll ever need.

A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food.

Born in Italy, Anna Francese Gass came to the United States as a young child and grew up eating her motherâ€™sÂ Italian cooking. But when this professional cook realized sheÂ did not knowÂ how to make her familyâ€™s beloved meatballsâ€”a recipe that existed only in her motherâ€™s memoryâ€”Anna embarked on a project to record and preserve her motherâ€™s recipes for generations to come.

In addition to her recipes, Annaâ€™s mother shared stories from herÂ life in Italy that her daughter had never heard before,Â fascinating tales that whetted Annaâ€™s appetite to learn more. So, Anna began reaching out to her friends whose mothers were also immigrants,Â and soon she wasÂ cooking with dozens of women who were eager to share their unique memories and the foods of their homelands.

In Heirloom Kitchen, Anna brings together the stories and dishes of forty strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include:

Magdaâ€™s Pork Adobo from the Phillippines

Shariâ€™s Fesenjoon, a walnut and pomegranate stew, from Iran

Tinaâ€™s dumplings from Northern China

Annaâ€™s motherâ€™sÂ meatballs from Southern Italy

In addition to the dishes, these women share their recollections of coming to Americaâ€”stories of hardship and happinessâ€”that illuminate the power of food, and how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities.

Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooksâ€™ first years in Americaâ€”such as Soonâ€™s recipe book pristinely handwritten in Korean or the measuring cup Anke tucked into her suitcase before leaving Germanyâ€”Heirloom Kitchen is a testament to female empowerment and strength, perseverance, diversity,Â and inclusivity. It isÂ a warm and inspiring reminder that the story of immigrant food is, at its core, a story of America.

Product Description:A timeless Mother's Day gift: The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.Â

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazanâ€™s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertiseâ€”from beginners to accomplished professionalsâ€”it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcellaâ€™s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Product Description:Every recipe from the hit TV show brought to life in one colorful volume.

Cook along with the TV show! Celebrate over a decade of recipes, road trips, and equipment and ingredient reviews, including all-new recipes from Season 11. This is not your average best-of-American-home-cooking book. With an emphasis on regional and heirloom fare, this eclectic collection offers foolproof methods for making more than 400 recipes from all over America--from small towns to big cities, coast to coast, and everywhere in between. You'll get American classics like Glazed Meatloaf, Roast Beef, Whipped Potatoes, and Mile-High Lemon Meringue Pie, plus little-known local gems like Baltimore Pit Beef, Tennessee Pulled Turkey Sandwiches, New Jersey Crumb Buns, and Oregon Blackberry Pie.

In addition to all the great recipes, home cooks get a glimpse into the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists not only the ingredients and equipment winners featured on the TV show but also dozens of other products given the coveted America's Test Kitchen seal of approval.

Product Description:Shannon Mustipher's exotic cocktails offer a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.

Tiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler's Cove and Potions of the Caribbean can embrace Tiki's modern style and spiritwhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.

Fully authorized by Instant Potâ€”brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook

Indian Instant Pot Cookbook by Urvashi PitreÂ is already one of the top-selling cookbooks in its category. Now Pitre turns her sightsÂ to all kinds of boldly flavored and internationally-themed recipesâ€”Mexican, Thai, Moroccan, and moreâ€”withÂ Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre'sÂ incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.

Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.

Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the regionâ€™s traditional stylesâ€•as well as innovative updates to classic favoritesâ€•cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table.

Perfect for home cooks, these recipes are easy-to-make so you can add Greeceâ€™s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, youâ€™ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including:

"[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."â€” Yotam Ottolenghi

A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world

In Feast, award-winning chef Anissa Helouâ€”an authority on the cooking of North Africa, the Mediterranean, and the Middle Eastâ€”shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world.

Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helouâ€™s humor, charm, and sophistication,Â Feast is an indispensable addition to the culinary canon featuring some of the worldâ€™s most inventive cultures and peoples.

Everybody knows how difficult it can be to get a delicious meal on the table night after night, not to mention a healthy one made from real and readily-available ingredients. Enter the air fryer, the must-have, revolutionary kitchen device. As Urvashi Pitre, the best-selling author of Indian Instant Pot Cookbook,Â will show you, the air fryer makes home cooking easy. Every one of the recipes in this book can be made in an hour or less, and many are on the table in as little as 30Â minutes. You won't find "cream of anything" cans in the ingredient list: instead you'llÂ start with fresh ingredientsâ€”healthful meats and vegetablesâ€”and let the air fryer do the hard work. In her signature way, Pitre will walk you through the simple process so you can learn to use your air fryerÂ like an expert in no time. And there is no shortage of flavorsâ€”withÂ recipes inspired by authentic Indian, Korean, Mexican cuisines and more, including Poblano Cheese Frittata, Thai Chicken Sate, Chicken Fajitas, Shrimp Scampi, and Chinese Spare Ribs, to name just a few. And because you're using an air fryer, you won't need to cook with loads of oil to get incredibly tasty results. Just like the recipes on the author's popular blog, twosleevers.com, these recipes will always work perfectly and taste great.

Benefits to Air Fryer Cooking:

Minimal oil needed to cook most foods

Doesn't heat up entire kitchen

Has fan-forced heat so it reduces cooking time by 25 to 35%Â

Fan-forced heat can produce a crisper outer crust than baking alone

More energy efficient: lower temperatures and shorter cooking times

Splatters are contained to within the device

All of the surfaces (drum and grid/basket) can be put in the dishwasher

Smaller footprint than oven so it's great for smaller spaces like dorm rooms, apartments, and RVs.

Drastically shorter pre-heating time

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